https://tryon.iga.com/Recipes/Detail/4344/
Yield: Makes 6 servings
| 2 1/4 | cups | chicken broth, divided | |
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| 1 | cup | medium grain rice | |
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| Vegetable cooking spray | |||
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| 1/2 | cup | thinly sliced carrots | |
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| 1/2 | cup | thinly sliced yellow squash | |
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| 1/2 | cup | thinly sliced zucchini | |
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| 1/4 | cup | dry white wine | |
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| 1/2 | cup | grated Parmesan cheese | |
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| 1/4 | teaspoon | ground white pepper | |
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Yield: Makes 6 servings
Approximate Nutrient Content per serving:
| Calories: | 171 | |
| Calories From Fat: | 18 | |
| Total Fat: | 2.7g | |
| Cholesterol: | 5mg | |
| Sodium: | 389mg | |
| Total Carbohydrates: | 28.7g | |
| Protein: | 6.9g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Combine 1 3/4 cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Coat large skillet with cooking spray and place over medium-high heat until hot. Cook carrots, squash and zucchini 2 to 3 minutes or until tender crisp. Add wine; cook 2 minutes longer. Set aside and keep warm.
Add remaining 1/2 cup broth to hot rice; stir over medium-high heat until broth is absorbed. Stir in cheese, pepper and reserved vegetables. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/4344/
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